“Eat your peas” is not just sternly yelled at picky children. A lot of good reasons to eat legumes exist. Slowly, the grain legumes get more and more attention in Denmark as well. Michelin chef Francis Cardenau praises them, and edamame beans have transitioned from sushi restaurants to almost every supermarket. Nonetheless, in Denmark, grain legumes for human consumption make up a very small part of the production. The new project, GrainLegsGo, wants to change that. Fresh grain legumes for human consumption could be relevant for organic producers in particular, as legumes contribute with nutrients and could, when harvested green, have a positive effect on both carbon storage and nitrogen loss.